The Myth of Authenticity Is Killing Tex-Mex

Re:The Myth of Authenticity Is Killing Tex-Mex by cestith on Thursday March 22, 2018 @02:58PM (#16651564)

Look at Gino's East and Giordano's. Now look at Imo's and Cecil Whittaker's. Now look at California Pizza Kitchen.

Now, look at a Chicago Italian beef. Look at Pat's, Geno's, or Ray's in Philly. Look at a New Orleans Po' Boy and an East Coast grinder.

You think there's no regional variety within a country? Are you going to tell a Philly guy his cheesesteak isn't authentic because it's different from what you're used to?

Texas, California, Baja California, the Yucatan, central Mexico, southern Mexico, the northern end of the Gulf coast in Mexico, and north central Mexico are all very different places.

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Re:The Myth of Authenticity Is Killing Tex-Mex by Declanomous on Friday March 23, 2018 @01:29PM (#16660501)

I never said there wasn't regional variety. I said I'm probably expecting something from Southern Mexico when I eat Mexican. Either way, Tex-Mex isn't really "Mexican", it's definitely a fusion, so if you are expecting Mexican food you'd be surprised.

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Re:The Myth of Authenticity Is Killing Tex-Mex by cestith on Monday March 26, 2018 @01:07PM (#16680485)

Texas was one of those regions. So was California. The borders moved. The Tejanos are still here. All border areas have mixed styles and ingredients. "Fusion" implies someone intentionally looked at two disparate cuisines and mixed them on purpose.

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